Cheese-y, Garlic-y Potatoes

I told my friend Alex I made these yummy au gratin potatoes. When she saw them she said “These don’t look anything like the picture on the box!!!”

Seriously these potatoes are so yummy. Garlicky, cheesey, so so tasty!

Start by peeling 4 large russet potatoes. You can leave the skins on if you like, but I’m not a huge fan of skins on my spuds.

Slice the potatoes into roughly 1/4 inch thick slices.

Then cut the slices in quarters.

In a mixing bowl, combine milk, cream, and flour, and whisk. Add a little salt and pepper.

Stir in minced garlic. I use 4 cloves garlic, because I like it really garlicky. If you’re making this for little mouths to feed, or finicky eaters, you can reduce the amount of garlic. I wouldn’t go with fewer than 2 cloves though, or you won’t taste the garlic at all.

Smear some melted butter on the bottom and sides of a casserole dish. Place half the potatoes in the dish.

Top with half the cream mixture. Make sure to stir the mixture before pouring it in, so everything is well combined.

Repeat with remaining potatoes then remaining cream. Cover with foil and place in 400 degree oven for 30 minutes. Remove foil and bake another 20 minutes until golden brown and bubbling. (These should have baked a few minutes longer, but I was impatient. Make sure they’re good and golden and bubbly.)

Top with shredded cheese. I use cheddar and jack, but you can use just cheddar or just jack or any combo you like.

Bake another 3-5 minutes or until cheese is all melted. Allow to rest a few minutes before serving.

So, so delish!!!

here’s the printable….augratinpotatoes

Make these tonight!

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Cheese-y, Garlic-y Potatoes — 2 Comments

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